The range for family luncheon is as elastic as that for more
formal occasions. In the country, and also in town where
there are children in the family, it often takes on the form
of a simple dinner ; in that case, the service is as for dinner,
the dessert-service and tea and coffee being upon the side-
board. If the luncheon is plain, the service is the same as
for breakfast. The suitable dishes are small hot meats, fish,
game-birds, poultry, dressed salads, all forms of potatoes and
eggs, bread and butter, cheese and crackers, vegetables, fruit,
and sweets. A servant may attend, or any one may rise
from the table to fetch what is required.
In the country, or where the luncheon is practically the
children's dinner, the service should include soup or bouillon
if possible ; the latter is served in shallow bowl-shaped cups,
the former in small soup-plates. A hot joint, with one cold
meat if desired in addition, potatoes boiled or baked, and
one or more hot vegetables, together with a simple dessert,
gives a good luncheon variety. The covers are laid as for
dinner, with napkin and bread, two knives and forks, a
spoon, water-glass, and salt ; if one wine is used, it may be
claret or sherry at the family luncheon, or some malt bever-
age or cider may replace the tea or coffee, at the choice of
the family. Among intimate friends an invitation to lunch-
eon may be general, or it is quite proper for them to claim
hospitality without it.
THE ETIQUETTE OF ENTERTAINMENTS. 1 47
LUNCHEON PARTIES.
Luncheons are essentially ladies' parties, usually given by
ladies in their own homes ; sometimes an informal lunch is
given at some restaurant celebrated for some special dish,
but the preference is for the home entertainment. The in-
vitations are the same as for breakfasts. The table is laid as
for dinner, save that the linen may be embroidered or col-
ored ; and any dinner form of service may be followed, save
that some of the courses are omitted. At an informal
luncheon, all the dishes may be placed upon the table at
once, after the shellfish and bouillon are eaten ; and then the
attendants may be sent from the room if the guests wish to
be alone with the hostess. Fruit, flowers, and relishes may
be used in decorating the table, together with any sweets not
iced : these are to be served at the moment of eating. Bon
bons, preserves, and confectionery are in place on the lunch-
table. The bill of fare may range from crackers and cheese
and ale, to a menu elaborate enough for a little dinner. The
formal luncheon begins with bouillon or broth served in china
bowl-shaped cups standing in saucers, or with a dinner-soup
served in a soup-plate ; next come the hot entrees, combi-
nation salads, terrapin ; and then Roman punch, and the
broiled game with green salad ; and last the sweets and fruit.
Chocolate is an appropriate luncheon beverage, as also are
malt liquors for plain lunches. The luncheon wines are
Sauterne, sherry, and Champagne ; or the different summer
beverages, such as claret-cup and its kindred, may be used ;
or wine may be omitted altogether, at choice. The formal
luncheon is served like the dinner d. la Russe, the attendant
beginning the service with the lady at the right hand of the
hostess.
Page 85
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The range for family luncheon is as elastic as that for more formal occasions. In the country, and also in town where there are children in the family, it often takes on the form of a simple dinner ; in that case, the service is as for dinner, the dessert-service and tea and coffee being upon the sideboard. If the luncheon is plain, the service is the same as for breakfast. The suitable dishes are small hot meats, fish, game-birds, poultry, dressed salads, all forms of potatoes and eggs, bread and butter, cheese and crackers, vegetables, fruit, and sweets. A servant may attend, or any one may rise from the table to fetch what is required.
In the country, or where the luncheon is practically the children's dinner, the service should include soup or bouillon if possible ; the latter is served in shallow bowl-shaped cups, the former in small soup-plates. A hot joint, with one cold meat if desired in addition, potatoes boiled or baked, and one or more hot vegetables, together with a simple dessert, gives a good luncheon variety. The covers are laid as for dinner, with napkin and bread, two knives and forks, a spoon, water-glass, and salt ; if one wine is used, it may be claret or sherry at the family luncheon, or some malt beverage or cider may replace the tea or coffee, at the choice of the family. Among intimate friends an invitation to luncheon may be general, or it is quite proper for them to claim hospitality without it.
LUNCHEON PARTIES.
Luncheons are essentially ladies' parties, usually given by ladies in their own homes ; sometimes an informal lunch is given at some restaurant celebrated for some special dish, but the preference is for the home entertainment. The invitations are the same as for breakfasts. The table is laid as for dinner, save that the linen may be embroidered or colored ; and any dinner form of service may be followed, save that some of the courses are omitted. At an informal luncheon, all the dishes may be placed upon the table at once, after the shellfish and bouillon are eaten ; and then the attendants may be sent from the room if the guests wish to be alone with the hostess. Fruit, flowers, and relishes may be used in decorating the table, together with any sweets not iced : these are to be served at the moment of eating. Bon bons, preserves, and confectionery are in place on the lunchtable. The bill of fare may range from crackers and cheese and ale, to a menu elaborate enough for a little dinner. The formal luncheon begins with bouillon or broth served in china bowl-shaped cups standing in saucers, or with a dinner-soup served in a soup-plate ; next come the hot entrees, combination salads, terrapin ; and then Roman punch, and the broiled game with green salad ; and last the sweets and fruit. Chocolate is an appropriate luncheon beverage, as also are malt liquors for plain lunches. The luncheon wines are Sauterne, sherry, and Champagne ; or the different summer beverages, such as claret-cup and its kindred, may be used ; or wine may be omitted altogether, at choice. The formal luncheon is served like the dinner d. la Russe, the attendant beginning the service with the lady at the right hand of the hostess.